Chorizo and Egg Sliders

Neens from Ono Yum
Meet the Chef!
Neens from Ono Yum
Neens grew up in the island-style communities of San Diego. Far from Hawaii, but close to plate lunch, surfing and ukulele jammin, Neens is the creator of the Musubi Map and the I Love Poke Festival, both vehicles that reflect his passion for all things Hawaiian. He was raised on local-style home cooking thanks to his Mom, Gles, also known as the Filipina Betty Crocker. This recipe is one of Neens’ favorite dishes that he grew up eating, courtesy of his Mom. Thanks, Mom!
Recipe Details

1/4 pound Chorizo

8 eggs

1/2 cup milk

1 cup Shredded cheese, Mexican blend or Pepper Jack

1/4 cup cilantro, chopped

Salt & pepper To taste

Salsa as a side

1 package King's Hawaiian Jalapeño Rolls

Step 1
Set oven to 350 degrees.
Step 2
Brown chorizo in frying pan, being sure to break it down into crumbles.
Step 3
Combine eggs, milk, salt and pepper (to taste) in bowl and scramble.
Step 4
Drop egg mixture into a greased cupcake pan, only filling each cup about 1/3 of the way. (Keep in mind that these are for slider-sized portions and eggs expand, so you don’t want to go too big.)
Step 5
Place one scoop (about a Tbsp) of chorizo into each egg mixture portion, followed by shredded cheese on top.
Step 6
Bake at 350 for about 7-10 minutes or until eggs are done to your liking.
Step 7
Garnish with fresh cilantro on top.
Step 8
Remove eggs one by one and place on bottom slider rolls. Add the top slider roll and serve with salsa on the side.

Neens from Ono Yum says:

If you want more chorizo or cheese, go ahead! Just make sure there is enough egg to keep it together. This recipe is just a basic foundation for you to make it into something that is your own!

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In this recipe!
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